INDONESIAN CURRY SPICE PASTE

      Title: INDONESIAN CURRY SPICE PASTE
  Categories: Indonesian, Condiment, Hot
       Yield: 6 Servings
  
     1/2 c  Dried, toasted, flaked,
            -unsweetened coconut
       2    Onions, chopped
       4    Cloves garlic, chopped
            Peanut oil
       4 tb Ground caraway seeds
      12    Dried cayenne chiles, stems
            -and seeds removed
       2 ts Poppy seeds
     1/2 ts Ground nutmeg
       1 ts Ground cloves
       4 ts Ground tumeric
       8    Anchovy fillets
            Zest of 3 limes
       1    3-inch piece peeled,
            -fresh ginger, chopped
      10    Macadamia nuts
  
   Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
   posted by Perry Lowell, Mar. '93
   
   This paste can be used as a marinade or rub for any meat, poultry, or
   fish, or as a base for a sauce.
   
   Place the coconut into a food processor and blend until the
   consistency of a paste.
   
   Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove
   and add to the coconut.
   
   Add all the remaining ingredients to the coconut mixture and process,
   while slowly adding enough of the oil to form a paste.
   
   Heat Scale: Medium to Hot
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